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Italian Wedding Soup (Escarole Soup)


1 Head of escarole. Washed, steamed and chopped to bite size.
2 Hard boiled eggs chopped
1 1/2 lbs. of chicken, cut up.
Small meatballs, marble size.
1 Large onion and celery leaves
1/2 Cup carrots
1/2 cup chopped celery
1 Cup crushed egg noodles or pastene

Place chicken, onion, celery leaves in a pot. Cover with water and bring to boil. Reduce heat and simmer until chicken is very tender and falls away from the bone. (1 to 1-1/2 hours.)

Remove chicken, celery leaves and onion. Chop chicken to bite sized pieces. Reserve broth. Put celery and carrots in broth. Cook until tender (4-5 minutes). Add escarole, meatballs, noodles, eggs, and chicken. Bring to a boil. simmer for until noodles are cooked. Serve hot with crusty bread. Sprinkle parmesan cheese on top.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.